Since food plants are mixtures of large numbers of chemical compounds and since any substance is toxic in a high enough dose, it is not surprising that natural food plants are toxic under certain conditions. Toxicity from common natural foods has resulted from long-term consumption of a single food item or from short periods of consumption of foods containing unusually high levels of a toxic su...

Used frying oil recovered from food manufacturing companies in Japan and recycled often shows lower carbonyl (COV) and peroxide values (POV) than oil simply heated at 180 degrees C for 20 h does. In this study the reasons for the low COV of oil used for deep-frying were investigated by employing model experiments and actual commercial frying. The results suggested that in actual frying, the fac...

This article describes a straightforward ion chromatographic method that uses isocratic elution and pulsed amperometric detection (PAD) to sensitively determine water-soluble polyols and sugar alcohols as well as mono-, diand oligosaccharides in essential and non-essential foodstuffs. While carbohydrate determination of most foodstuffs requires only minimal sample pretreatment such as dilution ...

Glucosamine is an amino sugar that occurs naturally in human connective tissue, in cartilage and synovial fluid. It is used as medicinal product to treat arthrosis of the knee joints. Yet glucosamine is also provided in numerous food supplements that are also considered foodstuffs in intake amounts that are below medicinal dosages. The German authorities for the official control of foodstuffs a...

Like every panel of physiology or medicine, metabolism has been studied and taught by the categorical method. But, for a full understanding of the subject, synthesis and integration are essential. Energy production and caloric needs are only significant when the purposes to which the energy is directed are taken into account. It may be useful to regard the body as a complex industrial plant or ...

The present research consisted of producing 3 types of powdered concentrates: the dairy, the egg and the dairy-egg (produced from a blend of raw liquid milk and liquid eggs). The dairy-egg powder was produced in order to facilitate formulation of dry food mixes. Powders were vacuumpackaged and packaged in air atmosphere and stored for 24 months. Changes in contents of selected oxysterols (deter...

This paper presents an optimization strategy for supermarket refrigeration systems. It deals with one special condition when the extremely high outdoor temperature causes the compressor to saturate, and work at its maximum capacity. In a traditional control, refrigerated foodstuffs inside display cabinets will suffer from a consequential higher temperature storage, which is detrimental to the f...

objectives: considering the positive effects of certain nutrients on depression, increasingly prevalent in the contemporary societies, we investigated the nutritional content of prescribed and prohibited foodstuffs for depressed patients in iranian traditional medicine resources. materials and methods: in order to conduct the study, credible sources of iranian traditional medicine were primaril...